LOUISIANA MOLASSES MUSTARD DEVILED EGGS

Makes 12 deviled eggs

12 large eggs

¾ cup of Jay D’s Louisiana Molasses Mustard

1 tsp kosher salt

1 tsp black pepper

1 Tbsp olive oil

1 Tbsp truffle oil

2 Tbsp mayonnaise

Preheat oven to 350 F. Separate the egg whites and yolks into two small bowls and set aside. Spray an 8-inch Pyrex pan with cooking spray and add the egg whites to the pan. Cover with foil and bake for 20 minutes, or just until whites are set. Once set, remove from oven and let cool uncovered.

Whisk yolks until smooth. Coat a nonstick pan with cooking spray and set on medium heat. Add yolks to pan, stirring until they are set (about 4-5 min).

Transfer yolks to a food processor and add molasses mustard, salt, pepper, olive oil, truffle oil and mayonnaise. Pulse until smooth. If mixture gets too thick, you can always add a little more olive oil until it’s creamy. Transfer the yolk mixture to a pastry bag with a star-piping tip.

Loosen the egg whites from the Pyrex pan with a spatula gently. Turn the whites over onto a cutting board and cut with a 2 in. ring mold. Pipe yolks onto whites and garnish with paprika, green onions or anything else you desire.

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